Jurnal Pendidikan Tata Boga dan Teknologi (JPTBT)
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The Quality Of Brownies Substitution Of Moringa Flour
Full text linkBrownies are chocolate cakes that have a rather hard and dense texture, are blackish-brown in color and have a dominant chocolate flavor. Brownies are cakes made from wheat flour, sugar, cooking chocolate, cocoa powder, and oil. At this time, brownies are developing very rapidly so that many creations and flavors are found. For this reason, the author wants to vary it by substituting moringa leaf flour for the amount of wheat flour. The purpose of this study is to analyze the effect of moringa leaf flour substitution of 15%, 30% and 45% on the quality of brownies in terms of shape, aroma, texture and taste, this is motivated by the lack of much research so that it gives the author interest to research further. The type of research in this study is a pure experiment (true experiment). The research design used is a complete randomized design (CRD). Data was obtained from 3 limited panelists, using an organoleptic test format, each panelist responded to the sample by observing, smelling, touching, and tasting, then the data was analyzed by the variant analysis test (ANOVA). if it is different, it will be tested with the Duncan Multi Ranges Test (DMRT). Then data analysis is carried out, if the data obtained by Fcount is greater than Ftable, then it is continued with the Duncan test.
The Effect of Mocaf Flour Substitution and Ciplukan Fruit Addition on the Preference Level of Nastar Cookies
Full text linkNastar cookies are traditionally made using wheat flour as the main ingredient. Indonesia’s dependence on imported wheat encourages the use of local ingredients such as mocaf flour (modified cassava flour) and product enrichment with ciplukan fruit (Physalis angulata L.), which contains various bioactive compounds. This study aimed to determine the effects of mocaf flour substitution and ciplukan fruit addition on the preference level of nastar cookies. The research employed a completely randomized design (CRD) with a 3×2 factorial arrangement, resulting in six treatment combinations. The treatments consisted of mocaf flour substitution levels of 40%, 60%, and 80%, and ciplukan fruit additions of 30% and 40%. Hedonic testing was conducted with 50 semi-trained panelists using a four-point scale to evaluate color, aroma, texture, taste, and overall acceptance as response variables. Data were analyzed using two-way ANOVA to examine the main and interaction effects, followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level (p < 0.05). The results indicated that mocaf flour substitution significantly affected color (p < 0.05), while ciplukan fruit addition significantly influenced color, aroma, and overall acceptance (p < 0.05). No significant interaction between the two factors was observed. The best treatment was obtained from the combination of 80% mocaf flour substitution and 30% ciplukan fruit addition (M3.C1). These findings indicate that incorporating up to 80% mocaf and 30% ciplukan fruit yields nastar cookies with superior sensory quality and supports the diversification of local food ingredients
Quality Rejected Roast Chicken with Yellow Seasoning and Addition of Bromelain Enzyme
No full textThis study aimed to analyze the effect of bromelain enzyme addition on the quality of grilled spent hen with yellow seasoning in terms of shape, color, texture, aroma, and taste. This research was a true experimental study with a one-factor design consisting of four treatments: without pineapple addition (P0), 250 g pineapple/kg (P1), 500 g pineapple/kg (P2), and 750 g pineapple/kg (P3). The organoleptic evaluation was carried out by three expert panelists using a 1–4 rating scale.The Mann-Whitney test results showed that the addition of bromelain had a significant effect on texture (p0.05). The best treatment was obtained at a concentration of 500 g pineapple/kg (P2), producing grilled chicken with an intact shape, attractive golden-brown color, tender texture, fresh aroma combining spices and pineapple, and well-balanced savory taste. These findings indicate that bromelain enzyme effectively improves the physical and organoleptic qualities of spent hen meat, thereby enhancing its market value and consumer acceptance.
Sensory Characreristics of Tamarillo Syrup
Full text linkThis study was conducted to analyze the effect of different sugar concentrations on the sensory characteristics of tamarillo (Solanum betaceum) syrup. Tamarillo naturally has a strong sour taste and a short shelf life. Processing tamarillo into syrup is an innovative solution to balance its flavor, extend its shelf life, and increase the market value of this less-preferred fruit. The research was carried out in May 2025 at the Culinary Workshop, Faculty of Tourism and Hospitality, Universitas Negeri Padang. This study employed a true experimental method using a Completely Randomized Design (CRD), consisting of three sugar concentration treatments: 125 grams (X0), 100 grams (X1), and 150 grams (X2), each replicated three times. A sensory evaluation was conducted to assess the quality of the tamarillo syrup. The sensory assessment focused on four parameters: color, aroma, texture, and taste. The evaluation was performed by 30 untrained panelists, all of whom were culinary students at Universitas Negeri Padang. The data obtained were analyzed using ANOVA, followed by Duncan’s Multiple Range Test if significant differences were found. The results showed that sugar concentration had a significant effect on taste, but no significant influence on color, aroma, or texture. The 150-gram sugar treatment (X2) produced the highest overall scores, with deep red color (2.14), fresh tamarillo aroma with cinnamon notes (2.21), and a balanced sweet-sour taste (2.79). It can be concluded that the 150-gram sugar treatment (X2) resulted in the best sensory quality.
Fast Food Consumption Behavior of Culinary Science Students at Padang State University
No full textFast food consumption among students is quite high, although they have knowledge about choosing good food, not all students apply it in their food consumption. This study aims to describe the level of knowledge, attitudes and actions of IKK Culinary Arts students at Padang State University in consuming fast food. This type of research is quantitative descriptive research. The population of this study were active students of IKK Culinary Arts UNP class of 2019-2023 who had taken nutrition courses totaling 481 people. The sampling technique used the Proportionate Stratified Random Sampling technique totaling 218 people. The data collection technique was carried out by distributing questionnaires (questionnaires) via google form which had been tested for validity and reliability. Furthermore, the data was analyzed through descriptive analysis with the assessment categorization method based on the frequency of the assessment percentage and the analysis requirements test using SPSS version 25.00. The results showed that the level of student knowledge about fast food was in the good category with a percentage of 59%, the attitude towards consuming fast food was in the moderate category with a percentage of 44%, and the actions of students in consuming fast food were in the moderate category with a percentage of 40%. From these results it can be interpreted that fast food consumption in IKK Tata Gaga UNP students is still within safe limits
The Effect of Marketing Mix on Purchase Decisions at Éclair Coffee in Mataram City
Full text linkThe take a look at ambitions for look at how application of a advertising blend method concerning 4 key additives, namely product, rate, distribution, and advertising, contributes to consumer purchasing choices at Éclair coffee in Mataram town. the idea for this have a look at stems from the fast growth of the culinary industry and increasingly competitive espresso stores, which necessitates appropriate advertising strategies to influence client interest and selections. The studies technique used a quantitative method with an associative design, at the same time as data collection become accomplished through the distribution of Google paperwork-based questionnaires to a hundred respondents the usage of purposive sampling as a part of a non-probability sampling approach. The consequences discovered that the product and merchandising factors had a sizeable impact on buying selections, even as the fee and vicinity (distribution) variables did now not show a vast person affect. however, when tested together, the four advertising and marketing mix variables performed a role in purchasing choices with an standard contribution of 39.1%, so it may be concluded that product and merchandising are the principle elements that decide consumer choices. based on these findings, Éclair coffee desires to prioritize improving product quality and strengthening extra creative promotional initiatives. similarly, it's also vital to reevaluate pricing and region choice policies to stay applicable, aggressive, and capable of aligning enterprise approach with evolving customer dynamics and tendencies.
The Quality of Sweet Bread with the Addition of Pumpkin
Full text linkSweet bread is a popular food product widely favored across various community groups. It is known for its soft texture and sweet taste that delights the palate, making it a preferred choice for breakfast or a snack. This study aims to analyze the quality of sweet bread enriched with pumpkin based on several sensory aspects, including aroma, texture, and taste. The research method employed was experimental. The results showed that the bread quality from treatments I and III, with 100% pumpkin substitution, exhibited good volume expansion, a round and neat shape, and a yellowish-orange color characteristic of pumpkin. The texture was thin and soft, the taste was sweet, and the aroma had a distinct pumpkin fragrance
The Role Of Body image In Determining The Nutrional Status Of Adolecent Girls In Padang Panjang
Full text linkAppearance and body shape often become a primary concern, especially for adolescent girls during puberty. However, a distorted body image can affect a person's nutritional status. Even adolescent girls with a tendency toward being underweight are at risk of suffering from certain diseases that impact the occurrence of stunting. The purpose of this study is to determine the extent of the influence of body image on the nutritional status of adolescent girls in Padang Panjang City. This study is quantitative with a survey method involving a sample of 285 adolescent girls from high schools (SMA) and vocational high schools (SMK) in Padang Panjang City. The sampling technique used was proportional random sampling. The instruments employed were the Body Shape Questionnaire (BSQ-34), consisting of 34 questions with a 6-point Likert scale, and nutritional status was measured using the Body Mass Index (BMI). Data analysis techniques included descriptive analysis, normality test, homogeneity test, linearity test, and simple linear regression. The results showed that 62.8% of respondents had a positive body image, while 37.2% had a negative body image. The average nutritional status in Padang Panjang City was normal at 62.8%. The hypothesis test results showed an R² value of 0.244 (24.4%), meaning that the more positive a person's body image, the better their nutritional status. Nutritional status in Padang Panjang City is influenced by body image by 24.4%, while 75.6% is affected by other factors not examined in this study.
Imlementation of The Curriculum of State Vocational School 9 Padang By Preparing Graduates Who Are Ready To Work
No full textThis study, titled Implementation of the Curriculum at SMK Negeri 9 Padang in Preparing Work-Ready Graduates, focuses on the culinary arts program. It aims to analyze the planning, implementation, evaluation, and challenges of curriculum application. The research employed a descriptive qualitative approach using in-depth interviews, observations, and documentation. Data were analyzed using the interactive model of Miles and Huberman, which includes data reduction, data display, and conclusion drawing. The findings show that the involvement of industries in curriculum planning remains limited; however, practice-based learning such as teaching factory and industrial internships effectively improve students’ culinary skills. Graduate employment absorption increased from 44.9% to 74%. The main constraints include limited practice facilities and insufficient practice time. This study highlights the importance of continuous collaboration between schools and industries to produce competent and work-ready vocational graduates
Industrial Work Readiness of Culinary Students Through Teaching Factory at SMK Negeri 1 Lembah Gumanti
Full text linkVocational High Schools (SMK) are required to produce graduates who are ready to work and have skills according to industry needs. SMK Negeri 1 Lembah Gumanti is one of the centers of excellence (SMK PK) that focuses on curriculum development and facilitating students with skills to prepare students for the world of work by implementing Teaching Factory learning. This study aims to determine whether there is a positive relationship between the Teaching Factory learning model and the industrial work readiness of culinary students at SMK Negeri 1 Lembah Gumanti using a correlational quantitative approach with a total sampling of 50 respondents. Data collection used two questionnaires, each with 20 statement items with a score of 5 on a Likert scale: the Teaching Factory questionnaire and the student industrial work readiness questionnaire. The data analysis technique used is descriptive analysis that describes the variables of the Teaching Factory learning model and student industrial work readiness, as well as analysis requirements tests, and hypothesis tests. The results of the study indicate that between the Teaching Factory learning model and student industrial work readiness there is a significant positive relationship in the strong category (0.739). TeFa is in the high category (26%), while student industrial work readiness is in the very high category (30%). The correlation coefficient test using the T-test revealed that t-test > t-table (7.600 > 0.279), indicating a positive and significant correlation. A high Teaching Factory score increases students' work readiness.